Chicken Gumbo
A “bare bones” gumbo from 1935, noteworthy because it doesn’t start with a roux, AND it includes tomato.From: Southern Cookbook, 1935.Subtitle: 322 Old [Southern] RecipesCover testimonial: “Appetite-whetting, competent, delicious recipes that have made Southern cooking famous the world over.”—from a Charlotte N. C. source of some kind
Servings: 4 servings
Ingredients
- 1 small stewing chicken
- 2 tablespoons flour
- 3 tablespoons butter melted
- 1 onion chopped
- 4 cups okra sliced and chopped
- 2 cups tomato pulp
- few sprigs parsley chopped
- 4 cups water
- salt and pepper to taste
Instructions
- After chicken is cleaned and dressed, cut it into serving portions.
- Dredge lightly with the flour and sauté in the butter, along with the chopped onion.
- When the chicken is nicely browned, add the okra, tomatoes, parsley and water.
- Season to taste with salt and pepper.
- Cook very slowly until the chicken is tender and the okra well-cooked-about 2½ hours.
- Add water as required during the slow cooking process.
- If a thin soup is preferred, the quantity of water may be increased.